Source:

Chris

Serves/Makes:4 (1/2 pint jars)

Ingredients

• 5-1/2 cups (1300 ml) chopped, cored and husked tomatillos (about 2 pounds)
• 1 cup (225 ml) chopped onion
• 1 cup (225 ml) chopped green chilies
• 4 cloves garlic, minced
• 2 tbsp (30 ml) minced cilantro
• 2 tsp (10 ml) cumin
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 ml) red pepper
• 1 cup (225 ml) vinegar, 5% acidity
• 4 tbsp (60 ml) lime juice

Preparation

• Combine all ingredients in a large saucepot.
• Bring mixture to a boil; reduce heat and simmer 10 minutes.
• Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace.
• Wipe jar rim clean.
• Place lid on jar with sealing compound next to glass.
• Screw band down evenly and firmly just until a point of resistance is met fingertip tight.
• Process 15 minutes in a boiling-water canner.

Comments

When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. This is a very good recipe,I got from a friend who I think got it from Bernardin preserving book or from their web site. Editors note: It you scratch your nose with the pepper juice on your hands, that will burn too. Be careful!